When I tried the recipe I used the suggestions in the reviews, and increased the nutmeg from the original 1/8 teaspoon to 1/4 teaspoon, and also added 1/4 teaspoon cinnamon, which was not called for in the original recipe. Add the butter, working it in until it's unevenly crumbly, with some larger chunks of butter remaining. /*--> Calories: 371 kcal. Preheat oven to 425 F In a stand mixer, beat butter and sugar until creamy. Taste of Home has the best custard pie recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Bake for 10 minutes then take out of the oven and remove the paper and beans. ]]>*/ Get Rich and Velvety Custard Pie - 2003 1st Place Custard Recipe from Food Network In a separate bowl, whisk together the eggs and sugar. Whisk together the eggs, sugar, salt and vanilla. I like to think that this recipe is a creamier custardy pumpkin pie with a buttery crust. ]]>*/ Unroll the crust into a 9-inch pie plate; crimp the edges. Let cool for 10 minutes. In large bowl whisk together 3 of the eggs plus the one spare yolk and whatever is left from the beaten egg white , sugar, salt, vanilla, cream and milk. 1/4 tsp Nutmeg, ground. 10 Best Egg Custard Pie with Evaporated Milk Recipes | Yummly 1/4 tsp Salt. Use more if desired. With silky smooth custard, sensational flavor and just the perfect texture. Prepare the streusel topping while the pie is baking. 1 1/2 cups milk ; 3 tablespoon custard powder ; 3 dessert spoon sugar; Pie base direction. until edges are light golden brown, 15-20 minutes. Place 9 inch pie plate containing the uncooked pie shell on baking sheet and pour mixture into pie shell. Heat the mixture until small bubbles form around the edges, and steam starts to wisp from the surface; this is how you "scald" milk, if you've ever seen that technique mentioned. Plain old custard pie? Cool on a wire Baking Parchment Paper - Set of 100 Half-Sheets, 1/4 teaspoon baking powder, optional; for added flakiness, 3 to 5 tablespoons (43g to 71g) ice water, 1 1/2 cups (340g) milk (anything from skim to whole, your choice), 1 cup (227g) cream (heavy, whipping, light, or half & half, your choice), 1/4 teaspoon ground or freshly grated nutmeg. You can even save time and just use a store-bought refrigerated pie crust or you can use your favorite homemade crust recipe! /*-->